User manual NESCO DEHYDRATOR COOKBOOK

[. . . ] We hope that you will find this book a helpful guide in learning to use your new American Harvest® Dehydrator. It was prepared with you, our valued customer, in mind. Executive Editor David Dornbush Editor Scott Reinhard Dehydration Expert Deanna DeLong Creative Director Mike Esson Table of Contents General Drying Guidelines . . . . . . . . . . . . 3 Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Crafts & Drying Flowers. . . . . . . . . . . . . . 35 Breakfast Recipes . . . . . . . . . . . . . . . . . . . . . . . . . 45 Desserts, Cookies & Candies . . . . . . . 47 Condiments, Dressings, Stuffing & Sauces . . . . . . . . . . . . . . . . . . . . 53 Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Printed in the U. S. A. Bolger Publications/ Creative Printing 10% Post T hank you for choosing an American Harvest dehydrator. [. . . ] Seeds, such as caraway or mustard, are harvested when they are fully mature and have changed from green to brown or gray. Dried herbs and spices are next-best. They are used more often than fresh because they are more readily available and convenient to use. Although some flavor is lost when they are dried, it becomes more concentrated because so much moisture is removed. Eight ounces of fresh herbs will yield about one ounce dried. Preparation Leaves and stems should be lightly washed under cold running water to remove any dust or insects. Rub the seeds between the palms of your hands while blowing on them to remove the husks. If seeds are to be used for planting, dry at room temperature to maintain germination ability. Gathering Herbs The flowers, seeds, leaves, and stems of herbs can all be used for seasoning. Leaves and stems should be gathered early in the morning before the heat of the sun dissipates the flavoring oils. Leaves should be harvested before the plant begins to flower and while still tender. Snip stems at the base, taking care to leave sufficient foliage for the plant to continue growing. The new leaves at the tip of the plant have the most concentrated flavor. Plants usually survive three or four major harvests and depending on the climate, may produce all year round. Cold frames extend the growing season and a sunny kitchen window frequently will allow potted herbs to produce all year round. 29 Testing for Dryness Herbs are dry when they snap and crumble easily. Seeds should be brittle & usually need additional drying after they are removed from the seed pods. To be certain that herbs are sufficiently dry, place in an airtight container for several days. If condensation appears on the inside of the container, they need further drying. Storage As with other dried foods, dried herbs and seeds should be stored in the coolest place available, preferably below 60°F (15°C), to maintain the best flavor. With proper packaging and good storage conditions, dried herbs and spices should keep well for 6-12 months. Packaging Dark colored jars with airtight lids are ideal for storing herbs. You can use other containers as long as they exclude air, light and moisture. Air and light result in flavor loss; moisture results in caking and color loss or insect infestation. Using Dried Herbs & Spices Since dried herbs and spices are usually 3 to 4 times stronger than their fresh counterparts, use conservatively. The zest of dried herbs is dependent upon the storage condition and length of time stored. Some herbs, such as mint or basil, lose their flavor more rapidly than others when dried. It may take nearly an equal volume of some dried herbs to replace the amount of fresh called for in a recipe. 30 Herb Drying Guidelines Most herbs may be dried in your American Harvest® dehydrator right on the plant stalk or stem. Store in glass containers in a cool, dark place to reduce flavor loss. [. . . ] Yield: 2 cups. 58 Snacks Cheesy Corn Chips Great for after school munchies. 1 cup whole kernel or creamed corn 1 cup sharp cheddar cheese, grated (the ready grated cheese is not as satisfactory) 1 1 1 /8 teaspoon cayenne pepper /8 teaspoon chili powder Salt to taste /2 cup red or green peppers, diced 1 tablespoon onion, chopped In a blender or food processor, blend together all ingredients at high speed. Dry at 130°F (55°C) for approximately 10 hours or until dry on one side. Lift entire corn ring off of the Fruit Roll sheet, turn over and dry for two hours longer or until crisp. [. . . ]